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WO2018197657A1 - Dispositif de déversement et four de cuisson - Google Patents

Dispositif de déversement et four de cuisson Download PDF

Info

Publication number
WO2018197657A1
WO2018197657A1 PCT/EP2018/060840 EP2018060840W WO2018197657A1 WO 2018197657 A1 WO2018197657 A1 WO 2018197657A1 EP 2018060840 W EP2018060840 W EP 2018060840W WO 2018197657 A1 WO2018197657 A1 WO 2018197657A1
Authority
WO
WIPO (PCT)
Prior art keywords
baking
oven
area
baking mass
mass
Prior art date
Application number
PCT/EP2018/060840
Other languages
German (de)
English (en)
Inventor
Johann Sachsenhofer
Original Assignee
Haas Food Equipment Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Haas Food Equipment Gmbh filed Critical Haas Food Equipment Gmbh
Publication of WO2018197657A1 publication Critical patent/WO2018197657A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
    • A21C9/081—Charging of baking tins or forms with dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
    • A21B5/023—Hinged moulds for baking waffles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C5/00—Dough-dividing machines
    • A21C5/006—Dough-dividing machines for dispensing liquid or semi-liquid dough, e.g. batter

Definitions

  • the invention relates to a pouring device and an oven comprising a pouring device according to the features of the independent claims.
  • Generic ovens usually include an elongated machine frame with a housing in which along an endless conveyor
  • the baking tongs usually comprise a top plate and a bottom plate, which has a hinge-shaped
  • a liquid baking mass is applied via a pouring device to a baking plate of a baking tongs. Subsequently, the baking tongs is closed in a closed area, then conveyed through a heated baking chamber via a heating arrangement and thereby heated so that a baked product is made from the baking tongs in the baking mass. Subsequently, the baking tongs are opened, the product is removed and the cycle begins anew by applying the baking mass through the infusion device.
  • Waffle sheets are produced in large quantities by means of these generic ovens. For quality assurance, it is of great importance that all wafers produced have consistent quality, which also includes all wafers having a predictable, desired visual appearance.
  • the invention relates to a pouring device for pouring a baking mass on a continuously circulating along an endless conveyor
  • Baking tongs in particular on a plurality of such baking tongs, a baking oven for the production of baked products, wherein a baking mass chamber surrounded or formed by a Aufg bankergetude is provided, wherein a
  • Feed line for supplying the baking material into an inlet region through the Aufg bankergeperuse opens into the baking mass chamber, wherein at least one
  • Dispensing opening is provided which opens to the output of the baking mass on the open baking tongs the baking mass chamber through the Aufg bankergetude through in an output area to the outside,
  • the Aufg bankergetude to avoid condensation on the housing surface, is formed thermally insulating.
  • the Aufg bankergeophuse is at least partially, in particular entirely, formed of at least one material having a réellekostoryen of less than 1 [W / mK], in particular a
  • the Aufg bankergeperuse is at least partially, in particular wholly, from a temperature-resistant to at least 160 ° C and approved for food processing material.
  • the Aufg bankergeophuse is at least partially, in particular entirely, of polyetheretherketone (PEEK) is formed.
  • PEEK polyetheretherketone
  • Main extension direction has a plurality of dispensing openings, which together define the dispensing area.
  • the Aufg bankergecher has a first exchange insert in the output area, wherein in the first exchange insert the
  • Output ports are arranged in a certain pattern that a second exchange insert is provided, that the first exchange insert is replaceable or replaceable by the second exchange insert, wherein the output openings of the second exchange insert in the same pattern or in a modified pattern, compared to the first exchange insert arranged are.
  • At least one distributor element for deflecting the baking mass flowing through the baking mass chamber and for distributing the baking mass flowing through the baking mass chamber
  • Dispensing openings is provided.
  • the distributor element extends transversely and / or obliquely, in particular roof-shaped, to the main flow direction of the baking compound.
  • the Aufg bankergetude comprises a projecting portion, and that the projecting portion is formed in the direction of projecting end wedge-shaped or conically converging.
  • the baking mass chamber widened in a bell shape or funnel shape along the main flow direction of the baking mass from the inlet area to the outlet area.
  • the wall thickness in particular the smallest wall thickness of the Aufg bankergeophuses and the heat conduction coefficient of the material of the Aufg bankergeophuses are dimensioned such that the area where the
  • the invention relates to an oven for producing baked, preferably edible, products
  • an endless conveyor and a plurality along the endless conveyor provided open and closable baking tongs that lined up each particular a baking mass application area with a pouring device for applying a baking mass to an open baking tongs, a closing area for Closing the baking tongs, a ⁇ ffen Scheme for opening the baking tongs, and a baked product removal area for removing the baked products from the open baking tongs, wherein the endless conveyor for baking the baked products in the closed baking tongs, extending through the baking chamber, and wherein a heating arrangement for heating the Baking tongs is provided, wherein the infusion device is designed as a pouring device according to the invention.
  • the features of the invention provide a pouring device in which the casing surface has a temperature which is above the dew point temperature in the baking mass application region. As a result, the formation of condensation on the housing surface is prevented in normal operation.
  • the intended normal operation is in particular that operation in which baked products are produced over a longer period of time.
  • a normal operation which does not apply as a regular operation, would be, for example, a heating phase or a cooling phase of the oven.
  • the thermal conductivity coefficient can be reduced compared to stainless steel, whereby the material itself acts thermally insulating.
  • the use of such a thermally insulating material has advantages over a construction in which, for example, a stainless steel pipe is provided with a thermal insulation.
  • strict hygiene rules must be met in the food sector. The cleaning of simply constructed housings is more efficient than the cleaning of housings, which are provided, for example, with porous coatings.
  • the weight of the housing can be reduced by the use of the specified materials, which the handling, especially the
  • the Aufg bankergeperuse is in particular designed such that at
  • the surface temperature of the infuser or the Aufg bankergenosuses above the dew point temperature in the region of the infusion device, ie in the baking mass application area, is located.
  • the dew point temperature is particularly dependent on the relative humidity in this area. Due to the evaporation of existing in the baking mass
  • Water when applied to the baking tongs may increase the relative humidity in the water
  • Baking tongs chain with their baking tongs can through two in the Vorkopfwand
  • the Vorkopf is essentially unheated in this type, possibly even actively or passively cooled. In such ovens with unheated Vorkopf the relative humidity is in the
  • Baking order range generally in the range of about 80% to 100%.
  • Baking mass application area in a heated area, especially in the oven can be.
  • this type of ovens is usually no Vorkopfwand
  • the temperature in the baking mass application range is above 150 ° C, whereby the relative humidity is below 20% in particular.
  • the temperature inside the Aufg bankergepuses is essentially predetermined by the fact that the baking material cooled or with
  • Room temperature is passed through the Aufgyergeophene, which in the interior of the Aufgyergeophenes a temperature of about 10-40 ° C, preferably about 15-35 ° C and more preferably about 20-30 ° C prevails.
  • the temperature outside of The pourer housing is essentially due to the temperature in the
  • Temperature in the baking mass application range also above 150 ° C, for example, be about 160 ° C.
  • the thermal conductivity of steel is about 15-60 [W / mK], but in any case more than 10 [W / mK].
  • the thermal conductivity of most plastics, such as polyetheretherketone (PEEK) is approximately in the range of 0.2-0.3
  • the temperature of the housing surface is above the dew point temperature.
  • thermoplastics allows easy production of complex geometric shapes.
  • an optimization of the flow conditions of the baking compound in the baking mass chamber can be achieved.
  • Baking mass chamber funnel-shaped and / or bell-shaped and expands, starting from the inlet area towards the discharge area.
  • a plurality of dispensing openings are preferably provided along the main extension direction for dispensing the baking material onto the baking plate or baking tongs.
  • the dispensing openings are preferably arranged along a row, these too Row preferably along the main extension direction of the infusion device runs.
  • the baking mass chamber is preferably in this level funnel or
  • bell-shaped which runs along the main flow direction of the baking mass and along the main extension direction of the infusion device.
  • At least one distributor element can be provided. This is, to further improve the flow conditions within the baking mass chamber.
  • Distributor element is preferred for the deflection or for the distribution of the
  • Baking mass chamber and in particular wedge-shaped or roof-shaped
  • a plurality of distributor elements may be provided.
  • the oven according to the invention is in particular an oven for industrial
  • FIG. 1 shows a schematic side view of a baking oven, with some elements being hidden for better clarity of the details.
  • Figure 2 shows a schematic view of a pouring device, which is positioned in an unfolded baking tongs, wherein the image plane is normal to the running along the endless conveyor movement direction of the baking tongs.
  • FIG. 3 shows a sectional view of a pouring device, for example that of FIG. 2, wherein the cutting plane runs along the main extension direction of the infusion device.
  • Figure 4 shows a sectional view of the pouring device, for example, from Figures 2 and 3, in an open position, wherein the sectional plane is the plane A-A of Figure 3.
  • Figure 1 shows a generic baking device, in particular a
  • the oven comprises an endless conveyor 15, on which a plurality of baking tongs 16 are mounted, wherein in the present illustration, only some of the baking tongs 16 are located.
  • the baking tongs 16 are moved by movement of the endless conveyor
  • Baked 16 baked baking mass For heating the baking chamber 22, a heating arrangement 23 is provided. In the baking mass application region 17, a pouring device 18, in particular the infusion device 18 according to the invention, is arranged. The infusion device 18 protrudes for pouring the baking mass into an opened baking tongs 16.
  • FIG. 2 shows a schematic view of a position in which the infusion device 18 projects into an unfolded baking tongs 16 in order to apply the baking compound to the baking tongs 16 and in particular to the lower plate of the baking tongs 16.
  • the infusion device 18 protrudes into the baking tongs 16 along its main extension direction 8.
  • the infusion device 18 comprises a casserole casing 1. In the present embodiment, this has a cantilevered section 13 which is wedge-shaped or convergent, so that a collision with a baking tongs 16 which is partially unfolded at an acute angle is avoided.
  • a supply line 3 is provided which is connected to not shown, further components for storing and / or processing of the baking compound.
  • the baking tong 16 of this embodiment is a baking tongs 16 for producing crispy-brittle wafers from a baking mass, the one
  • the baking tongs 16 comprise a locking device, so that the pressure necessary for producing crispy-brittle waffles can be built up.
  • Figure 3 shows a sectional view of relevant components of
  • Infusion device 18 in particular of the infuser housing 1.
  • Materialsg bankergeper 1 includes a baking mass chamber 2, through which the baking mass flows along the main flow direction 12.
  • the baking mass flows from an inlet region 4 to a plurality of dispensing openings 5, which together form a
  • the main flow direction 12 follows substantially the shortest path between the inlet region 4 and the discharge openings 5 - in this view, from top to bottom.
  • Embodiment a plurality of distributor elements 1 1 provided. These are within the Baking mass chamber 2 arranged such that they are suitable for the deflection and distribution of the flow of the baking mass.
  • these distributor elements 1 1 can be arranged in all embodiments spaced from the discharge openings 5 and the inlet region 4 and thereby in that plane in which the main extension direction 8 and the
  • Main flow direction 12 lie, surrounded by the baking mass around and
  • the baking mass chamber 2 is preferably configured bell-shaped or wedge-shaped for better distribution of the baking material onto the dispensing area 6, thereby expanding starting from the inlet area 4 towards the dispensing openings 5. This expansion is particularly given in a plane in which the
  • Main flow direction 12 and the main direction of extension 8 are.
  • the cantilevered portion 13 of the pourer housing 1 of this embodiment is wedge-shaped or conical.
  • the housing surface 7 advantageously has a temperature which is greater than the normal operation of the oven under normal conditions
  • Dew point temperature prevails, is within the wall of the Aufg bankergeophuses 1 or within the Aufg bankergeophuses 1, or otherwise defined, spaced from the housing surface 7 is arranged.
  • the wall thickness 14 of the Adviceg devisergeophuses 1 is in particular such
  • the infuser housing 1 comprises an output area 6 and a first interchangeable insert 9.
  • the dispensing openings 5, in particular all the dispensing openings 5, are arranged.
  • a second exchange insert 10 is provided, which is the first
  • Replacement insert 9 can replace. By replacing the interchangeable inserts 9, 10 can be a quick and easy modification of the Aufg bankergetudes 1 in
  • Output range 6 are made.
  • a change can be performed when one or more dispensing openings 5 are clogged or misplaced.
  • a change may be made even if e.g. for a product change, the pattern of the discharge openings 5 is to be changed.
  • FIG. 4 shows a sectional view along the section line A-A of Figure 3.
  • the Aufg bankergetude 1 of the infusion device 18 is formed in several parts and comprises in the present embodiment, an epidural body which in the
  • Representation is arranged on the right, and a lower trained body, which is arranged on the left in the present illustration.
  • connection of the components of a multi-part Aufgyergeophuses 1 can be done via screw connections and in particular via quick-release fasteners.
  • Such connecting elements can be arranged along the course of the wall of the infuser housing 1.
  • a connecting element can be arranged in the region of a distributor element 11. This distribution element 1 1 thereby causes in a synergetic manner, on the one hand, a better distribution of the baking compound in the baking mass chamber 2 - in addition, however, also a structural reinforcement of the pouring housing 1.
  • the distributor element 1 1 in FIG. 3 and FIG. 4 also serves to receive a connecting element.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne un dispositif de déversement (18) servant à déverser une masse de cuisson sur un moule de cuisson (16) périphérique en continu le long d'un convoyeur sans fin (15) d'un four de cuisson servant à fabriquer des produits cuits. L'invention prévoit une chambre (2) de masse de cuisson entourée ou formée par un boîtier de déversement (1). Un conduit d'amenée (3) servant à amener la masse de cuisson dans une zone d'entrée (4) à travers le boîtier de déversement (1) débouche dans la chambre (2) de masse de cuisson. L'invention prévoit au moins une ouverture de distribution (5) qui ouvre la chambre (2) de masse de cuisson vers l'extérieur à travers le boîtier de déversement (1) dans une zone de distribution (6) pour distribuer la masse de cuisson sur le moule de cuisson (16) ouvert. Le boîtier de déversement (1) est réalisé de manière à exercer une action d'isolation thermique pour éviter la formation de condensation sur la surface (7) de boîtier.
PCT/EP2018/060840 2017-04-28 2018-04-27 Dispositif de déversement et four de cuisson WO2018197657A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP17168650 2017-04-28
EP17168650.4 2017-04-28
EP18154346 2018-01-31
EP18154346.3 2018-01-31

Publications (1)

Publication Number Publication Date
WO2018197657A1 true WO2018197657A1 (fr) 2018-11-01

Family

ID=62025886

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2018/060840 WO2018197657A1 (fr) 2017-04-28 2018-04-27 Dispositif de déversement et four de cuisson

Country Status (1)

Country Link
WO (1) WO2018197657A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2030230A1 (en) * 1970-06-19 1971-12-30 Shimaoka, Koichi, Osaka (Japan) Bake ware/confectionery machine - guided moulds,progresser and mould cleaner/oiler unit
US3632021A (en) * 1969-02-13 1972-01-04 John Macmanus Apparatus for making and dispensing aerated food products
AT377419B (de) * 1981-05-11 1985-03-25 Haas Franz Waffelmasch Vorrichtung zum streifenfoermigen aufgiessen von fluessigem teig
US20130287910A1 (en) * 2011-07-15 2013-10-31 Brenda Marie Grimes Completely disposable cooking apparatus for filling and decorating of foods

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3632021A (en) * 1969-02-13 1972-01-04 John Macmanus Apparatus for making and dispensing aerated food products
DE2030230A1 (en) * 1970-06-19 1971-12-30 Shimaoka, Koichi, Osaka (Japan) Bake ware/confectionery machine - guided moulds,progresser and mould cleaner/oiler unit
AT377419B (de) * 1981-05-11 1985-03-25 Haas Franz Waffelmasch Vorrichtung zum streifenfoermigen aufgiessen von fluessigem teig
US20130287910A1 (en) * 2011-07-15 2013-10-31 Brenda Marie Grimes Completely disposable cooking apparatus for filling and decorating of foods

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